Roasted Chicken Breasts with Raspberry Mushroom Sauce

I love raspberry wine and combining it with chicken is delicious! Great for a romantic dinner. This recipe takes an hour, so save this recipe for a night you get home early, or save it for a weekend dinner. Light a candle, and enjoy the rest of the bottle of wine with dinner...

For this recipe you will need...

• 2 bone in, skin on, chicken breasts
• 6 button mushrooms + a few dried ones, if you have on hand
• 1/2 cup of red raspberry wine, I've tried Tomasello and it's delicious
• 2 tablespoons raspberry spreadable fruit spread, all fruit sweetened with fruit juice, I used Polaner
• 1/4 red onion finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon flour

Preheat your oven to 350 degrees. Salt and pepper your chicken breasts, and place in a small roasting pan. In a skillet, heat 1 tablespoon of butter till just melted, add your red onion cook till soft, then add your mushrooms, (make sure they are dry). Cook your mushrooms until soft and then add your wine and jam, whisk until the jam is blended into the mixture. Bring it all to a boil, cook for a minute or two, and then add this raspberry and mushroom mixture to your pan of chicken breasts. Bake uncovered for 50 minutes, so the skin browns nicely. When the timer rings, carefully remove the chicken breasts and strain the liquid, setting aside the mushrooms and onions. In a separate pan, you can make your roux. (On next try making this, I'm going try thickening it with cream, and see how that comes out, keep you posted!)  Melt the remaining 1 tablespoon of butter and add your flour to it, cook until light brown. Add the reserved cooking liquid to the roux and bring to a boil, it will thicken and then you can add your mushrooms and onions. Heat through and top your chicken breasts with the sauce and freshly ground black pepper. A light side dish that went really well with this, is sauteed sliced seedless cucumbers and dill. Hope you enjoy! :)